---
title: 'Entrecôte Grillée, Beurre Maître d’Hôtel & Frites'
description: >-
  Grilled bavette or sirloin with herb butter, oven frites, and a quick shallot
  pan sauce.
servings: '4'
prepTime: PT20M
cookTime: PT30M
tags:
  - french
  - grilling
  - main
---
## Ingredients

- 4 bavette or sirloin steaks, approx. 200g each, at room temperature
- Olive oil, salt, and black pepper
- 100g unsalted butter, softened
- 2 tbsp flat-leaf parsley, very finely chopped
- 1 clove garlic, crushed to a paste with salt
- Zest and juice of half a lemon
- 2 shallots, finely diced (for pan sauce)
- 150ml red wine
- 150ml beef stock
- 1kg floury potatoes (Maris Piper), peeled and cut into 1cm frites
- 3 tbsp vegetable oil
- 4 ripe tomatoes, sliced
- 2 shallots, finely sliced (for salad)
- 2 tbsp red wine vinegar
- 3 tbsp olive oil
- A pinch of sugar

## Instructions

1. Make the herb butter ahead: beat the softened butter with the parsley, garlic paste, lemon zest, and a squeeze of lemon juice. Season well, roll in cling film, and refrigerate.
2. Preheat the oven to 220°C fan. Rinse and dry the frites thoroughly, toss with vegetable oil and flaky salt, and spread on two baking trays in a single layer. Roast for 25 to 30 minutes, turning once, until golden and crisp.
3. Make the tomato salad: arrange the sliced tomatoes on a plate, scatter over the sliced shallots, and dress with the vinegar, olive oil, salt, pepper, and a pinch of sugar. Leave to sit for 10 minutes.
4. Brush the steaks lightly with olive oil and season generously on both sides. Grill over high heat for 2 to 3 minutes each side for medium-rare. Rest on a warm plate for at least 5 minutes.
5. While the steaks rest, make the pan sauce: soften the diced shallots in butter for 2 minutes, add the red wine and reduce by half, then add the stock and reduce until it coats the back of a spoon. Finish with a knob of butter and season.
6. Slice bavette against the grain. Place a slice of herb butter on each steak and serve with the frites, salad, and pan sauce alongside.

## Notes

Start the frites about 30 minutes before you plan to eat. The herb butter and tomato salad can be done well ahead, leaving the inside team with nothing urgent once the steaks go on. Bavette is the more flavourful and economical cut but must be sliced against the grain or it will be tough.